Monday, October 29, 2012

Butter-Pecan Sweet Potatoes


8 medium sweet potatoes (5 lbs.), or one per person
olive oil
course salt
4 T. butter, cut into small pieces
4 T. light brown sugar
2/3 c. pecan pieces
1/4 tsp. cayenne pepper


Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick.

On a baking sheet, toss potatoes with olive oil (brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly.

Bake until sugar is carmelized and hard, about 10 minutes.

Toss gently; serve immediately.